Specialty Cook

Casino and•Baton Rouge, LA

5d•$17 - $19

About The Position

Bally’s Corporation is a global casino-entertainment company with a growing omni-channel presence. Bally’s owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally’s Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A., a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally’s also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: A Specialty Cook assists the Sous Chef, Chef De Cuisine and Executive Chef with operation of the kitchen. They safely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. In addition to providing outstanding guest service to internal and external guests.

Requirements

A high school diploma or GED equivalent is preferred.
Must possess excellent teamwork, interpersonal, guest service, written and verbal communication skills.
Must have a professional demeanor and presence with the ability to interact with guests and team members in the Company.

Responsibilities

Build guest relations throughout every shift by talking with guests, making them feel welcome and comfortable, and inviting them back.
Ensure consistent product delivery to guests.
Develop and read recipes, gather all necessary items, and accurately prepare all food items according to established measurements and recipes.
Adhere to control procedure for food costs and quality.
Check station before, during, and after shift for proper set-up and cleanliness.
Perform all assigned side work to include replenishing/restocking workstation with supplies.
Prepare written requisitions for supplies and food items for production in the workstation.
Train lower level Cooks in proper equipment use.
Encourage and abide by all health codes and hand washing guidelines.
Maintains cleanliness and sanitation of equipment, food storage, and work areas.
Have knowledge of guest alcohol limitations and company policy and procedure regarding limitations.
Keep work area in a clean and orderly manner.
Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same.
Handle routine guest complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships.
Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change.
Perform other duties as assigned or reasonably requested by any member of management.